Categories: Biscuits, Side

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 1/2 cups White Lily® Enriched Bleached Self-Rising Flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3 tablespoons Crisco® All-Vegetable Shortening OR 3 tablespoons Crisco® Baking Sticks All- Vegetable Shortening
• 1/2 cup heavy cream
• 3/4 cup buttermilk
• 1 cup White Lily® Enriched Bleached All Purpose Flour
• 2 tablespoons butter, melted

Directions

1. . HEAT oven to 450°F. Spray small (6 to 8-inch) round cake pan with no-stick cooking spray.

2. COMBINE 1 1/2 cups self-rising flour, sugar and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture is the size of peas. Stir in cream, then buttermilk (dough should look like cottage cheese).

3. POUR 1 cup all-purpose flour onto a plate or pie tin. With a medium ice cream scoop or spoon, scoop a biscuit-size lump of wet dough into the flour; sprinkle some flour over it to coat the outside.

4. PICK up biscuit with well-floured hands. Shape into the general shape of a soft round while shaking off excess dough. Place in prepared pan. Repeat with rest of dough, pressing each biscuit against the other so they will rise up and not spread out.

5. BAKE in center or just below center of oven until lightly browned, about 20 minutes.

6. BRUSH biscuits with melted butter. Cool one or two minutes in pan. Turn out and cut biscuits apart; serve hot.

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